This dessert is super easy to throw together, even at the last minute. Surprisingly, the most common brand of puff pastry (Pepperidge Farm) is actually vegan. Though it’s not the healthiest product in the world (to say the least — make this a once-in-a-while treat!), it’s a great way to make an impressive dessert quickly. Check the freezer section for it; it’s sold in sheets that come in a narrow, rectangular box. If you’re serving company, double the recipe (two puff pastry sheets come in the box)—it goes fast! Recipe from Vegan Yum Yum* by Lauren Ulm. Photo by Debby Sunshine, from Vegan American Princess.
- 1 puff pastry sheet, defrosted
- 3 tablespoons sugar
- 1 1/2 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- 1 pinch nutmeg
- 1 pinch allspice
- 1 pinch salt
- 2 to 3 medium apples, peeled and thinly sliced
- 1 tablespoon lemon juice
- 2 tablespoons Earth Balance or other vegan buttery spread, melted
- Sugar, for topping
Defrost the puff pastry according to package directions (it takes approximately 30 to 40 minutes to defrost one sheet).
Preheat the oven to 375 degrees F.
Combine the sugar, flour, cinnamon, nutmeg, allspice, and salt. Toss the sliced apples with the lemon juice and then coat with the dry spice mixture.
Place the apples in a line down the middle. Fold the dough over and tuck in the ends. Brush the strudel with the melted margarine and sand generously with sugar.
Using a serrated knife, make several diagonal slashes in the strudel.
Bake for 35 minutes until golden and puffy. Let it cool for an additional 20 to 30 minutes before slicing, then serve.
- Sweet tooth still craving? Visit Vegan Baking and Sweets.
- Here are more Fruity Baked Goods.
- Return to Jewish New Year (Rosh Hashanah) recipes and menus.
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